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a b "Giving a nod to the best eggnog". 6 December 2012. Archived from the original on 2017-11-13 . Retrieved 2017-04-30. Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called ponche crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries. In the American South, eggnog is made with bourbon. [7] Eggnog is called " coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. [7] Mexican eggnog, also known as " rompope", was developed in Santa Clara. It differs from regular eggnog in its use of Mexican cinnamon and rum or grain alcohol. [7] In Peru, eggnog is called "biblia con pisco", and it is made with a Peruvian pomace brandy called pisco. [7] German eggnog, called "biersuppe", is made with beer. " Eierpunsch" is a German version of eggnog made with white wine, eggs, sugar, cloves, tea, lemon or lime juice and cinnamon. [19] Another recipe dating from 1904 calls for eggs, lemon juice, sugar, white wine, water and rum. In Iceland, eggnog "is served hot as a dessert." [7] Ingredients and serving style [ edit ] Traditional eggnog typically consists of milk, cream, sugar, raw eggs and flavorings. Homemade [ edit ]
You’ve got to do this low and slow while stirring constantly, and it’ll take 20 to 25 minutes. Don’t try to speed up the process by increasing the heat, and don’t get bored and walk away or stop stirring, because the mixture will just get ruined and you won’t be able to use it.
The Online Etymology Dictionary states that the term "eggnog" is an American term introduced in 1775, consisting of the words "egg" and "nog", with "nog" meaning "strong ale". [12] The first example of the term "eggnog" was in 1775, when Maryland clergyman and philologist Jonathan Boucher wrote a poem about the drink which was not published until 30 years after his death: "Fog-drams i' th' morn, or (better still) egg-nogg, / At night hot-suppings, and at mid-day, grogg, / My palate can regale". [11] The first printed use of the term appeared in the New-Jersey Journal of March 26, 1788, which referred to a young man drinking a glass of eggnog. [11] An 1869 dictionary entry for "eggnog" defines it as a mixture of wine, spirits, eggs and sugar; there is no mention of dairy products. [13] A 1661 posset pot from England When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. Homemade eggnog is a holiday favorite that’s ultra-creamy, perfectly spiced, and spiked for a good time. And this foolproof version comes together in less than 5 minutes with just a blender – no whisking involved! Tis the season for eggnog, the quintessential holiday drink. I look forward to it every single year. And if you’ve never had homemade eggnog, you’re in for a real treat. It’s easy to make and absolutely delicious!
a b "Archived copy". Archived from the original on 2017-12-24 . Retrieved 2017-04-30. {{ cite web}}: CS1 maint: archived copy as title ( link) Low Fat Eggnog". Lowfatcooking.about.com. 2009-10-30. Archived from the original on 2009-02-21 . Retrieved 2009-12-25. While a classic eggnog is my favorite way to enjoy this recipe, there’s a few fun ways to spruce up the flavors. This is a non-alcoholic eggnog recipe, but if you’re looking to spice it up a bit, try this eggnog recipe with bourbon. Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
Sometimes I like to strain my eggnog to create a smoother finish–especially if I’ve ground my own spices and there are coarser bits. a b c d e f Yvette Brend (December 3, 2016). "Soy? Vegan? Marshmallow?! How your grandma's eggnog lost its noggin". CBC News. Archived from the original on 27 December 2016 . Retrieved 29 April 2017. a b c d e f g h i j k l Rögnvaldardóttir, Nanna; Linda Stradley (28 May 2015). "History of Eggnog". What's Cooking America. Archived from the original on 2015-12-25 . Retrieved 2015-12-22. Pumpkin Spice: Blend in 1/3 cup of pumpkin puree and 1/2 teaspoon of pumpkin spice for just the right amount of spice. Step 1: In a 3-quart (or larger) sauce pan, bring butter, eggnog and sugar to a gradual boil, boil for 5 minutes, stirring continuously.
Store in a cool, dark place for about a day, tasting and shaking occasionally, until the mixture reaches your desired spice level. Please note the cost and responsibility of returning non faulty or unwanted goods will also be the responsibility of the customer and there may be a collection charge for any items returned.
You certainly can! To make a spiked eggnog, omit the rum extract and stir in your alcohol of choice after the eggnog has chilled (right before you stir in the whipped cream).
You might be thinking “ are raw eggs safe to drink?” According to the FDA, the risk of salmonella can be an issue, especially for older adults and those with weaker immune systems. And while traditional eggnog does use raw eggs, it’s best to be on the safe side and temper the eggs. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Light the sprig of rosemary, and then cover the flaming sprig with an upside-down shaker to dowse the flame and create smoke. Isaac Weld, Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: "The American travelers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together". In a similar way to how posset was drunk as a cold remedy in the Medieval era, there is evidence that eggnog was also used as a medical treatment. An 1892 scientific journal article proposes the use of eggnog to treat "grippe", commonly known as the "flu", along with ammonium chloride to treat the cough and quinine to cure the illness. [20]
There is a long history of heavily alcohol-spiked eggnog. An 1894 book by a North Carolina traveler describes using "half gallon of brandy for an eggnog". [45] CNN states that some 19th century American eggnog recipes called for significant amounts of alcohol; one recipe "calls for three dozen eggs, half a gallon of domestic brandy, and another half-pint of French brandy." [18] The high alcohol content of traditional "eggnog inevitably led to problems. In 19th-century Baltimore, it was a custom for young men of the town to go from house to house on New Year’s Day, toasting their hosts in eggnog along the way. The challenge: to finish one’s rounds still standing." [46] Alcohol: Bourbon, brandy, and rum are ideal choices. I use a mix of alcohols, but if you have only one, that’s fine too. The rum extract is optional, but I highly recommend it. The eggnog is very good without it, but it’s so much more delicious with it. You get a hint of that rum flavor that eggnog is known for without having to add any alcohol. You can add more or less to suit your own tastes.
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